• 1 Tbs. olive oil
• 1-1/2 lbs. asparagus, tough ends discarded, cut into 3 inch pieces
• 1 scallion, minced
• 3/4 lb. tomatoes, peeled, seeded and chopped
• 2 Tbs. red wine vinegar

Heat oil in a heavy nonstick skillet over medium high heat. Sauté asparagus 3 minutes. Add remaining ingredients. Cover skillet and simmer another 5 minutes or until asparagus is tender. Season with pepper to taste.

Per serving: calories 92, fat 4.0g, 34% calories from fat, cholesterol 0mg, protein 4.8g, carbohydrates 12.8g, fiber 4.8g, sugar 6.7g, sodium 12mg, diet points 1.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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